The Food of France by Maria Villegas and Sarah Randell

  • French onion soup

    from The Food of France The Food of France by Maria Villegas and Sarah Randell

    • Categories: Soups; French
    • Ingredients: onions; beef stock; white wine; bay leaves; thyme; baguette bread; Gruyère cheese
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Notes about this book

  • veragusta on May 07, 2016

    cassoulet page 194

Notes about Recipes in this book

  • Baked trout with fennel and capers

    • michellerenee_g3cigk on May 03, 2026

      This is the most amazing recipe that I make for my husband and when we have guests. Everyone raves about it, and I always end up sharing the recipe. I have2 special clay fish shaped dishes with lids that I cook this in. It makes the fish so delicate and moist.

  • Chicken chasseur

    • jay.moe on February 08, 2022

      Chicken Chasseur is a family favorite. The chicken is moist and tender from braising and there's plenty of sauce to soak up with a piece of crusty French Bread. This recipe is easy to make and there's plenty of time to clean up while the chicken braises so there's not much cleanup after dinner.

  • Caramel ice cream

    • stef on March 07, 2018

      This is one of my favourite ice cream recipes. Tastes like creme brulee.

  • Crêpes

    • s.shadan on August 30, 2021

      Very easy to make and turns out perfect. Delicious with nutella and bananas

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  • ISBN 10 1740452852
  • ISBN 13 9781740452854
  • Format Hardcover
  • Page Count 296
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

France is the birthplace of some of the world's greatest chefs and a major influence on many others. Rich with lush images and amazing recipes, this book offers insights into the country's internationally renowned gastronomic culture. To partner the recipes, special sections open out to explore the essence of French food and drink. Included are some beautiful photographs shot in France which show how to choose the best produce. This book is a must have for anyone who is interested in the French style of food preparation.

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